Kung Pao Cauliflower Recipe

Preheat oven

Preheat the oven to 425°F (220°C). Position a rack in the middle.

Cut the cauliflower into medium-sized florets, then pat dry with paper towels to remove excess moisture.

In a large bowl, toss the cauliflower florets with 2 tbsp neutral oil, 2 tsp cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. The thin cornstarch coating helps the florets get crisp when roasted.

Spread the coated cauliflower in a single layer on a rimmed baking sheet lined with parchment or a silicone mat, leaving space between pieces. Roast for 20–25 minutes, turning once halfway through, until edges are golden and florets are tender-crisp. Remove from oven and set aside.

While cauliflower roasts, prepare the bell peppers and slice the green onion: separate whites and greens, slice whites thin and chop greens into 1-inch pieces. Mince garlic and ginger, and set the arbol chiles nearby (leave whole for milder heat or roughly break/crush for more heat).

In a small bowl, whisk together 3 tbsp tamari, 1 tbsp rice vinegar, 1 tbsp hoisin, 1 tsp dark brown sugar, 1 tsp sesame oil, and 1 tsp chili-garlic sauce (if using) until sugar dissolves and the mixture is smooth.

In a separate tiny bowl, stir 1 tsp cornstarch into 1 tbsp cold water to make a slurry; set aside. This will thicken the sauce when added to the pan.

Heat a large skillet or wok over medium-high heat until hot. Add 1 tbsp neutral stir-fry oil and swirl to coat.

Add the whole or broken arbol chiles to the hot oil and fry for 15–30 seconds, pressing them gently with a spatula so they sizzle and infuse the oil. Be careful — they can pop. Remove and set aside if you prefer less intense heat; otherwise leave in the pan.

Add the minced garlic, minced ginger, and the white parts of the green onions to the pan. Stir-fry for 20–30 seconds until fragrant, taking care not to burn the garlic.

Add the roasted cauliflower and bell pepper pieces to the pan. Stir and toss for 1–2 minutes to warm the roasted florets and start to coat them in the aromatics.

Pour the prepared tamari-hoisin sauce over the vegetables and stir to combine. Give the cornstarch slurry a quick stir and pour it into the pan. Continue to cook and toss for 1–2 minutes as the sauce thickens and becomes glossy, coating the cauliflower and peppers evenly.

Taste and adjust seasoning: if it needs more saltiness add a little extra tamari, if it needs brightness add 1/2 tsp rice vinegar.

Fold in about 3/4 of the chopped peanuts and the reserved arbol chiles (if you removed them earlier) so they distribute through the dish. Remove from heat.

Transfer to a serving platter and sprinkle the remaining chopped peanuts, the green onion greens, and optional sesame seeds on top. Serve immediately with lime wedges on the side for squeezing over.